Cinnamon rolls - Gastronomía Vasca: Escuela de Hostelería Leioa

Name: Cinnamon rolls - Gastronomía Vasca: Escuela de Hostelería Leioa
Ingredients: Sterilised milk 0.069 l; Creamed margarine 0.021 kg; Table salt 0.833 g; Sugar 0.021 kg; Plain flour 0.181 kg; Yeast 5.556 g; Eggs 1.111 ud; Brown sugar 0.042 kg; Plain flour 0.011 kg; Creamed margarine 0.033 kg; Ground cinnamon 3.056 g; Ground nutmeg 0.556 g; Dried ginger 0.278 g; Icing sugar 0.028 kg; Cream 0.014 l

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Recipe: Cinnamon rolls. Pastries, Room temperature, European cuisine

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gastronomiavasca.net.

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